Braised Beef Cheek & Short Rib Stew
Braised Beef Cheek & Short Rib Stew
Rated 4.0 stars by 2 users
Servings
6 - 8
Prep Time
30 minutes
Cook Time
3 hours 5 minutes
Indulge in the rich flavours of this Braised Beef Cheek & Short Rib Stew—a melt-in-your-mouth masterpiece. Tender beef cheeks and succulent short ribs are slow-braised in a deep, savoury broth, with caramelized shallots, fragrant garlic, and a touch of red wine to elevate every bite. As the stew simmers, the marrow from the bones infuses the dish with richness, creating a luxurious depth of flavor. Hearty potatoes soak up the savory goodness, making each spoonful unforgettable. Perfect for St.Patty's Day, this stew is a celebration of comfort, slow-cooked to perfection with every ingredient thoughtfully balanced.
Author:Jeremy Potvin
Ingredients
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2 lbs beef cheeks
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2 lbs beef short ribs
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5 shallots, halved and peeled
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4-5 medium yellow potatoes, peeled and cubed
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5 cloves garlic, smashed and diced
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1 bunch thyme
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2-3 bay leaves
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½ bottle red wine
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3–4 medium carrots, peeled and diced on an angle
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3 liters beef stock
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2 tablespoons tomato paste
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1 tsp Worcestershire sauce
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Kosher salt
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Cracked black pepper
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½ cup flour (for coating the meat)
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Olive oil or beef tallow (for browning)
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Optional: Cornstarch slurry for thickening
Directions
Prepare the Beef:
Cut the cheeks into large bite sized pieces and place them in the mixing bowl.
Cut the short ribs into single-bone pieces and add them to the bowl.
Toss the cheeks, short ribs, and sugar bones with kosher salt first, and then add the 1/2 cup of flour. Toss until evenly coated.
Brown the Meat and Bones: Heat olive oil or beef tallow in a heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Remove the beef and set aside.
Sauté the Vegetables: In the same pot, add the halved shallots cut-side down and cook until caramelized. Add the diced garlic and cook until fragrant, about 1-2 minutes. Stir in the tomato paste and cook for about 1 minute. Add the red wine and deglaze the pot by scraping up the browned bits on the bottom. Reduce the wine by about one-third.
Stock and Seasoning: Return the browned cheeks, short ribs, and sugar bones to the pot. Pour in enough beef stock to cover the meat fully. Add the carrots, thyme bundle, bay leaves, Worcestershire sauce, a generous pinch of salt, and a few good cracks of ground pepper. Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for about 2½ hours.
Potatoes and Finish:
Remove all the sugar bones, pulling out any bone marrow first, then discard the bones. Add the marrow back into the stew. Check the beef—it should shred easily. If still firm, simmer for another 30-45 minutes. Add the potatoes, raise the heat to medium-low, and cover. Simmer for 45 minutes or until the potatoes are tender and the broth thickens slightly. Stir occasionally and adjust seasoning to taste.
Serve with some warmed sourdough baguette slices and a little bit of butter.
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